Penne Caponata

A hearty dish with a rich Sicillian caponata sauce.


  • 1 aubergine diced into 2cm cubes

  • Half a chorizo diced into 1 cm slices (optional)

  • 1 tbsp capers

  • 1 celery stick finely diced

  • 1 white onion finely diced

  • 1 garlic cloved diced

  • 400g tin of chopped tomatoes

  • 1 tbsp tomato puree

  • 1 tbsp toasted pine nuts

  • Handful of chopped parsley

  • Penne pasta (or another pasta)

  • 1 tsp chilli flakes (or as desired)

  • 5 pitted kalamata olives

  • 2 tsp dried oregano

  • 2 tsp dried thyme

  • 1 tbsp grated chocolate (optional)

  • Salt & pepper


  • Set oven to 180 degrees celsius.

  • Place aubergine on a baking tray with a drizzle of olive oil and season. Cook for 20 mins.

  • In a frying pan on a medium heat, add a splash of olive oil and add the onion, celery, garlic, capers, thyme & oregano. Cook for about 5 mins.

  • Add the chorizo (if using) to the pan for 5 mins to release the oils.

  • Add the tomatoes and tomato puree and stir to combine.

  • Add the aubergine to the pan when cooked and combine. Cook for 5 mins then add 3/4 of the chopped parsley to the pan.

  • Add the chilli flakes and check for seasoning. Add salt and pepper if needed.

  • Boil a pan of water and cook the pasta so it's al dente.

  • Mid way through cooking add a few tablespoons of the pasta water to the frying pan to make a thick tomato sauce.

  • When the pasta is ready drain and add to the sauce. Stir well to combine.

  • Serve and add the remaining parsley and toasted pine nuts.

Any remaining can be chilled and used again either cold (as a side salad) or gently reheated.

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